Molten Chocolate Strawberry Dump Cake (4 Ingredients)

Think of the classic elegance of a chocolate-covered strawberry, but transformed into a warm, gooey, comforting bake. Each spoonful offers a mix of molten chocolate and tart, juicy berries that melt in your mouth.

If you’re a busy mom, you know that the craving for a rich dessert often hits right when you have the least amount of energy to fulfill it. Dealing with complex recipes, multiple bowls, and precise tempering of chocolate is a nightmare when you’re already tired.

This Chocolate and Strawberry Dump Cake is your “get out of jail free” card.

It provides that high-end flavor combination with literally five minutes of effort. It’s the perfect solution for late-night cravings, unexpected guests, or just a treat to make your kids smile after a long week of school.

You’ve got this, and it’s going to be amazing!

At-A-Glance

• Dietary: Vegetarian
• Time: 45 Minutes
• Difficulty: Effortless
• Cost per serving: $1.10

Why This Recipe Works

This recipe works because of the “hydrophilic” nature of the cake mix combined with the high moisture content of the pie filling.

Chocolate cake mix is notoriously prone to drying out. However, by pairing it with strawberry filling, we ensure a constant source of moisture throughout the baking process.

The addition of chocolate chips isn’t just for extra sweetness. They provide “pockets” of concentrated fat that melt into the dry mix. This ensures there are no powdery spots left behind.

The acidity in the strawberries also works to brighten the flavor of the cocoa, preventing the chocolate from feeling too heavy or one-dimensional.

By not stirring the ingredients, we allow the flavors to stay distinct yet complementary. You get a bite of pure chocolate followed by a bite of bright strawberry. It’s a culinary shortcut that mimics complexity without any technical difficulty.

Key Ingredients & Notes

• 21 oz (595g) Strawberry Pie Filling: Provides the moist, fruity base. Look for a brand with whole fruit pieces for the best texture.
• 15.25 oz (432g) Devil’s Food Cake Mix: This gives us that deep, rich chocolate flavor.
• 1 cup (170g) Semi-Sweet Chocolate Chips: These melt into the cake mix, creating extra pockets of gooey chocolate.
• 3/4 cup (1.5 sticks) COLD Unsalted Butter: This is the secret. Using cold, sliced butter is the only way to guarantee a perfectly crisp, even crust with no dry spots. Do not use melted butter.

Equipment Needed

• 9×13 inch baking pan
• Measuring cups
• Microwave-safe bowl (for butter)

Step-by-Step Instructions

1. Prep: Preheat your oven to 350°F (175°C). There’s no need to grease the baking pan.

2. Layer the Fruit: Dump the strawberry pie filling into your 9×13 inch pan and spread it into an even layer.

3. Layer the Dry Mix: Sprinkle the dry Devil’s Food cake mix evenly over the pie filling. Follow this with an even layer of the semi-sweet chocolate chips.

4. The “Butter Slice” Hack (Non-Negotiable): Slice your COLD butter into thin, 1/8-inch pats. Arrange the butter slices over the entire surface of the cake mix, covering as much of the dry powder as possible. This is the key to a perfect crust.

5. Bake to Perfection: Bake for 40 to 45 minutes, until the fruit filling is bubbling around the edges and the top is set. Your kitchen will smell incredible!

Expert Tips for Success

• Cold Butter is a Must: I cannot stress this enough. The “Butter Slice Hack” fails if the butter is soft. It must be firm and cold from the fridge to slice cleanly and melt evenly in the oven.
• Don’t Stir, Ever: The magic of a dump cake is in the distinct layers. Stirring the ingredients will result in a dense, gummy texture. Trust the layers!
• Rest the Cake: Let the cake rest on the counter for at least 15 minutes before serving. This allows the molten fruit filling to thicken and set, making it easier to scoop.

Variations & Substitutions

• Nutty Twist: Sprinkle 1/2 cup of chopped pecans or walnuts on top before baking.
• Fruit Swap: If you don’t have strawberry filling, cherry pie filling makes a fantastic “Black Forest” version of this dump cake!

FAQ

Is the cake supposed to be wobbling?
Yes, slightly! It will set as it cools. If it’s sloshing, it needs 5 more minutes.

Can I use a yellow cake mix instead?
Absolutely, but you’ll lose that deep chocolate-strawberry contrast. It will taste more like a strawberry shortcake cobbler.

How long does this stay fresh?
It stays delicious in the fridge for up to 4 days. Just pop a portion in the microwave for 20 seconds to bring back that molten chocolate goodness.

Recipe updated in 2026 to reflect the most accurate timing and additional insights.